Ingredients
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2.8 l Water
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2000 g Canned green lentils
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1000 g Diced potatoescooked
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1000 g Crushed tomatoes
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600 g Diced courgettefrozen
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200 g Diced onions
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100 g Tomato paste
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50 g Rapeseed oil
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40 g Crushed garlic
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40 g Vegetable bouillon powder
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20 g Garam masala spice mix
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20 g Sugar
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4 g Crushed black pepper
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3 g Turmeric
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2 g Cardamom
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16 g Iodised salt
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1 l Oat cooking cream
Directions
Portion size: 400 grams
Yield from 20 portion recipe: 8.000 kg
Vegan
Allergens: gluten
Menu labels: Vegan, Dairy-Free, Contains garlic
NOTE! Oat cooking cream contains less than 100 mg of gluten per kg, which is safe for most people with coeliac disease.
Carbon footprint per portion (400 g): 0.4 kg CO2-eq.
Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.
Instructions
Rinse and drain the lentils. Place all ingredients except the oat cooking cream in a pot and simmer on low heat for approximately 20 minutes. Add the oat cooking cream and taste to check the flavour.
TIP! Use fresh courgette when it’s in season.
Does your kitchen use the cold preparation method? The cold preparation recipe for the lentil masala soup can be found here.
